Crab Cheesecake

* Exported from MasterCook II *

Crab Cheesecake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Ritz Crackers -- crushed
3 Tablespoons Butter -- melted
2 8 Oz Pkgs Cream Cheese
3 Medium Egg
1/4 Cup Sour Cream
1 Teaspoon Lemon Juice
2 Teaspoons Onion -- grated
1/2 Teaspoon Old Bay Seasoning
1 Drop Tabasco Sauce
1/8 Teaspoon Black Pepper
1 Cup Crab Meat

1. Make cracker crust to line bottom of a 9 inch spring form pan
with 1 cup crushed Ritz crackers and 3 tablespoons melted butter. 2. Bake
10 minutes at 350 degrees.
3. Set aside to cool. Turn oven down to 325 degrees.
4. To make filling, use electric mixer to beat until fluffy: 2 (8 ounces)
packages cream cheese, 3 medium eggs, and 1/4 cup sour cream.
5. Add to the mixture: 1 teaspoon fresh lemon juice, 2 teaspoon grated
onion, 1/2 teaspoon Old Bay seasoning, 1 drop Tabasco, and 1/8 teaspoon
freshly ground black pepper.
6. Stir in 1 cup regular crab meat. Pick it over well, shredding it while
removing the shell.
7. Mix well. Pour into cooled crust.
8. Bake 50 minutes at 325 degrees until cake is set.
9. Remove from oven. Run knife around edge of cake, loosening it from
side of pan. Cool on wire rack.
10. Remove sides of pan. Spread the cake with 1/2 cup sour cream. This
cake is a versatile dish. Serve it warm for brunch to six people. When
cold, serve it with crackers as a canape to 12 or more

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